Читать книгу Chinese Food Made Easy: 100 simple, healthy recipes from easy-to-find ingredients - Ching-He Huang - Страница 25

SERVES 2

350g/12oz finely shredded pork fillet

1 teaspoon Shaohsing rice wine or dry sherry

4 tablespoons cornflour

200ml/7fl oz groundnut oil

1 small handful of dried vermicelli mung bean noodles

2–3 pinches of sea salt

2–3 pinches of ground black pepper

1–2 pinches of crushed dried chillies

TO SERVE

2 Little Gem lettuces, washed and leaves separated

1 small carrot, grated

1/2 cucumber, grated

1 small handful of bean sprouts, roughly chopped in half

1 small handful of fresh coriander, leaves and stalks, finely chopped

1 lime, cut into wedges

1 Put the pork fillet into a bowl, add the rice wine or sherry and marinate for 10 minutes. Just before cooking, add the cornflour and coat the pork shreds well.

2 Heat a shallow pan or small wok over a high heat and add the groundnut oil. Add the pork and stir-fry for 2 minutes until crispy, then drain on absorbent kitchen paper.

3 Add the mung bean noodles to the pan or wok and fry until doubled in size and opaque. Drain on absorbent kitchen paper.

4 Put the salt, pepper and crushed chillies into a bowl. Add the pork to the spice mix and turn to lightly coat.

5 Divide the lettuce leaves between two plates. Fill each with grated carrot, cucumber and bean sprouts, top with the crispy chilli pork and then some crispy mung bean noodles. Sprinkle with finely chopped coriander. To eat, drizzle each little parcel with lime juice and enjoy!

In Sichuan cooking, over twenty three different flavours can be created. ‘Yu-shiang’, or ‘fish fragrant’, is just one of these, but this dish does not actually taste ‘fishy’. It is a way of describing the almost bouillon-like taste that is derived from using a good stock. Here, the flavour is created using a good chicken stock, chilli bean sauce and rice vinegar. I love cooking this dish time and time again. If you like your vegetables, slice some baby green-stemmed pak choy in half lengthways from leaf to stem, and add before the chicken stock.